Description
Beef Stuffed Shells Pasta with savory ground beef, ricotta, and marinara sauce. Comforting, crowd-pleasing, and perfect for family dinners!
Ingredients
Scale
- 24 jumbo pasta shells (about 8 oz/227g)
- 1 lb (454g) ground beef, preferably 80/20 for better flavor
- 1 medium onion, finely diced (about 1 cup/160g)
- 3 garlic cloves, minced (about 1 tablespoon/9g)
- 1 cup (248g) ricotta cheese, whole milk preferred for creaminess
- 1½ cups (170g) shredded mozzarella cheese, divided
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- 1 large egg, lightly beaten
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried Italian seasoning
- 24 oz (680g) marinara sauce, divided (homemade or good quality store-bought)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the Pasta Bring a large pot of generously salted water to a rolling boil. Add the jumbo pasta shells and cook until just al dente, about 9 minutes (or 2 minutes less than package directions). They should be firm enough to hold their shape during stuffing. Drain carefully and rinse with cold water to stop the cooking process. Lay shells on a baking sheet lined with paper towels to prevent sticking.
- Step 2: Prepare the Beef Filling Heat olive oil in a large skillet over medium-high heat. Add the diced onions and sauté for 2-3 minutes until they begin to soften. Add the ground beef, breaking it apart with a wooden spoon. Season with salt and pepper. Allow the meat to develop a brown crust before stirring. Cook until no pink remains, about 6-7 minutes. Add minced garlic during the last minute of cooking and stir until fragrant. Drain excess fat and set aside to cool for 10 minutes.
- Step 3: Create the Cheese Mixture In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan cheese, beaten egg, chopped parsley, and Italian seasoning. Mix well until evenly combined. Once the beef mixture has cooled, fold it into the cheese mixture until thoroughly incorporated.
- Step 4: Assemble the Shells Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce across the bottom of a 9×13 inch baking dish. Using a spoon or piping bag, fill each pasta shell with a generous amount of the beef and cheese mixture, about 2 tablespoons per shell. Arrange the stuffed shells in the baking dish, open side up.
- Step 5: Bake to Perfection Pour the remaining marinara sauce over the arranged beef stuffed shells, ensuring they’re evenly covered. Sprinkle the remaining ½ cup of mozzarella cheese over the top. Cover the dish with aluminum foil (tent slightly to prevent cheese from sticking) and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly golden. Allow to rest for 5 minutes before serving.
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Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 4 stuffed shells
- Calories: 425
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 115mg
Keywords: Beef Stuffed Shells Pasta